• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.107-120
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• 2000

무, 당근 및 감자를 대상으로 조리방법 (boiling, pressure cooking, microwave cooking)에 따른 dietary fiber 성분, 수분함량 및 조직감의 변화에 대하여 조사하였으며 조직감에 영향을 미치는 성분에 대해 연구해보았다. 시료내에 존재하는 pectin의 함량은 조리시 원료시료에 비해 현저하게 감소하였으며, microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였다(P<0.05). ADF, NDF 및 Cellulose, Hemicellulose, Lignin은 boiling과 pressure cooking의 경우에는 원료시료에 비해 모든 성분이 증가현상을 나타내었으며, microwave cooking의 경우에는 감소하였다(P<0.01). Hemicellulose와 lignin은 조리에 의한 영향을 거의 받지 않는 것으로 나타났으며, cellulose는 조리 방법에 따라 상당한 영향을 받는 것으로 나타났다. 조리방법에 따른 수분함량의 변화는, boiling시에는 원료시료에 비해 현저한 증가를 보였으며, pressure cooking의 경우에는 조금 감소하였으나 뚜렷한 차이가 없었고, microwave cooking시에는 현저한 감소현상을 나타내었다(P<0.001). 조리 방법에 따른 조직감의 변화는 침투시험시에는 maximum force가 raw>microwave cooking>pressure cooking>boiling의 순서로 점차 감소하였으며, 절단 시험시에는 maximum force가 microwave cooking>pressure cooking>raw>boiling의 순서로 점차 감소하였다. 관능검사 결과, 견고성은 원료시료가 가장 컸으며, microwave cooking>pressure cooking>boiling한 시료의 순서로 점차 감소하였고 씹힘성은 microwave cooking방법으로 조리한 시료가 가장 컸으며, pressure cooking>raw>boiling의 순서로 점차 감소하였다. 기계적 측정 결과와 관능검사 결과를 연관시킨 결과, 높은 연관성이 있었다. 이러한 결과로부터 조리시 시료의 견고성은 pectin의 함량과 밀접한 관계가 있어서, 즉 pectin의 함량이 증가함에 따라 견고성이 증가되는 것을 알 수 있었고, 씹힘성은 수분함량과 밀접한 관련이 있어서, 즉 수분함량이 감소함에 따라 씹힘성이 증가되는 것을 알 수 있다. 이상과 같은 결과들은 무, 당근 및 감자에 있어서 모두 같은 경향을 나타내었다.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.193-210
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• 1999

This article try to show the results from three cooking methods of a steak in 150 g by way of roasting cooking, braising cooking, microwave cooking. I observed the cooking time, standing time and post processing temperature rice of three steaks coming to 70 $^{\circ}C$ by means of roasing, braising and microwave, respectively, The results are shown in the followings: It is shown that Microwave cooking takes the shortest cooking time and the longest standing time in each cooking intervals and also shows the high level of losses and that of drip losses as well. It is concluded that there are not much differences among the ingredients of steaks cooked in three methods but the steak cooked in microwave cooking method is shown to be low in fat containment of it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.40-45
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.919-923
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• 1999

The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$. The average ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3/n-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat frying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA ware 4.30% (pan frying), 15.99% (deep fat frying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan frying, microwave cooking, deep fat frying most, in order.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.91-97
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• 2015

The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo-thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ${\pm}0.03$ and $2.55{\pm}0.02mg$ RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.